MINIATURE ONION TARTLETS

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MINIATURE ONION TARTLETS

 

Active time: 1 hr Start to finish: 1 1/4 hr

 

1 frozen puff pastry sheet (from a 17 1/4-oz package),

thawed

3 tablespoons olive oil

1 large onion (12 oz), halved lengthwise and cut

crosswise into 1/8-inch-thick slices

1/2 teaspoon salt

1/4 teaspoon black pepper

3 to 4 flat anchovy fillets, patted dry and finely

chopped

2 teaspoons chopped fresh thyme

1/4 cup Kalamata or other brine-cured black olives,

pitted and very thinly sliced lengthwise

 

Preheat oven to 400°F.

 

Roll out puff pastry on a lightly floured surface into

a 12 1/2-inch square, then trim edges to form a

12-inch square. Prick sheet all over with a fork. Cut

into 36 (2-inch) squares and transfer to 2 buttered

large baking sheets, arranging about 2 inches apart.

 

Bake in upper and lower thirds of oven, switching

position of pans halfway through baking, until puffed

and golden, 12 to 15 minutes total. Transfer squares

to a rack and cool until just warm.

 

While pastry is baking, heat 2 tablespoons oil in a

12-inch nonstick skillet over moderate heat until hot

but not smoking, then cook onion with salt and pepper,

stirring occasionally, until golden brown, 15 to 20

minutes. Stir in anchovies (to taste) and 1 teaspoon

thyme and keep warm, covered.

 

Lightly brush tops of pastry squares with remaining

tablespoon oil. Make a small indentation in center of

each square with your finger, then top each with 1

teaspoon onion mixture and a few olive slivers.

Sprinkle squares with remaining teaspoon thyme.

 

Cooks' notes:

• Pastry squares can be baked 1 day ahead, cooled

completely, and kept in an airtight container at room

temperature. Reheat in a 350°F oven 6 minutes before

topping.

• Onion mixture can be made 1 day ahead and chilled,

covered. Reheat over moderate heat, stirring, until

heated through, about 10 minutes.

 

Makes 36 tartlets.

 

 

 

 

 

 

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